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Elderflower and Gooseberry Ice Cream

With elderflower season in full flow and bottles of homemade cordial filling up the fridge it’s time to make some ice cream! Elderflowers and gooseberries appear at the same time and are a perfect match in this sweetly sour simple summer dessert – Elderflower and Gooseberry Ice Cream.

gooseberries

Ingredients to Make Elderflower and Gooseberry Ice Cream

500g gooseberries

75ml elderflower cordial

300ml double cream

125g caster sugar

2tbsps water

elderflower cordial

How to Make Elderflower and Gooseberry Ice Cream

  • Wash, top and tail the gooseberries and put them in a pan with the sugar and water. Cover and bring to the boil.
  • Lower the heat and simmer, uncovered, for 5 minutes
  • Leave the pulp to cool completely and then whizz in a food processor until smooth
  • Push the pulp through a sieve into a large bowl
  • Add the cream and the elderflower cordial to the gooseberry purée and stir well. Check the flavour and add more sugar to taste.
  • Pour into a plastic container and pop it into the freezer
  • When the ice cream is nearly frozen put it back into the food processor and whizz again until smooth, pour it back into its container and freeze again. Repeat this process once more.
  • Bring the ice cream out of the freezer to soften for 10 -15  minutes before serving.

elderflower and gooseberry ice cream

This is equally delicious made with rhubarb – add a little grated ginger for a bit of a kick!

 Printable Recipe for Elderflower and Gooseberry Ice Cream

Elderflower and Gooseberry Ice Cream
Author: 
Recipe type: Ice Cream
Cuisine: English
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A simple recipe combining the sweetness of elderflower cordial with the sharpness of gooseberries for a midsummer treat
Ingredients
  • 500g gooseberries
  • 75ml elderflower cordial
  • 300ml double cream
  • 125g caster sugar
  • 2tbsps water

Instructions
  1. Wash, top and tail the gooseberries and put them in a pan with the sugar and water. Cover and bring to the boil.
  2. Lower the heat and simmer, uncovered, for 5 minutes
  3. Leave the pulp to cool completely and then whizz in a food processor until smooth
  4. Push the pulp through a sieve into a large bowl
  5. Add the cream and the elderflower cordial to the gooseberry puree and stir well. Check the flavour and add more sugar to taste.
  6. Pour into a plastic container and pop it into the freezer
  7. When the ice cream is nearly frozen put it back into the food processor and whizz again until smooth, pour it back into its container and freeze again. Repeat this process once more.
  8. Bring the ice cream out of the freezer to soften for 10 -15 minutes before serving.

 

 

 

2 Comments

  1. Oh this looks awesome, have never tried this combo before but I imagine it’s perfect. A gooseberry busy is on my list of things to add to the veg patch

    • Mine too! I had one last year but it got decimated before it could take hold. This ice cream was so perfect I am determined to have another go!

Trackbacks/Pingbacks

  1. How to Make Elderflower Cordial - thinlyspread.co.uk - [...] to taste with still or fizzy water or use in marvellous recipes such as this Elderflower and Gooseberry Ice ...

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